Directions

1.

Roughly chop tomatoes into 1 1/2-inch chunks and transfer to a colander set in a large bowl, along with any juices. Add salt and toss to combine. Let sit for 30 minutes at room temperature. You should end up with about 2 cups juice underneath.

2.

Working in batches as necessary, transfer tomatoes to a blender and blend on high speed until smooth, about 2 minutes. Transfer puree to a fine mesh strainer and press puree through with the bottom of a ladle into the bowl with the tomato juice. Discard solids. When all tomato is pureed and strained, whisk together puree and juice and transfer to a large pitcher or covered container.

Special Equipment

This Recipe Appears In

Anna Dunn is a free-lance writer as well as Editor In Chief of the Diner Journal and Director of This Must Be the Place Art Space. Her work has appeared regularly in Brooklyn Based, Famous Magazine, FAQNP and Red Line Blues. She has had the honor of working with Capricious and Outrageous Look galleries and reading at the KGB Bar as part of their True Story Non-fiction series. You may be able to find her bartending at Diner from time to time.

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